For ➋300 g cherry tomatoes, sliced in half
5 tbs olive oil
1 ts red pepper (or mashed red pepper)
salt & pepper
2 tbs basil leaves, chopped
75 g ricotta salata, crumbled*
Put tomatoes in a bowl. Cover with enough olive oil, salt, pepper, and red pepper. Let stand for 20 m to allow the tomatoes to release some of their juices. Add basil and crumbled ricotta.
Mix with freshly cooked pasta, like orecchiette.
*Do not use 'normal' soft ricotta. Try another firm sheep's cheese. To serve with fish (e.g. grilled salmon) or meat, omit the ricotta salata.
Read the similar Sophia Loren raw tomato sauce or no-cook pasta sauce.
